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Tuesday, November 1, 2011

Pecan Pie

Ooey gooey good :-)
This was incredibly delicious... mmm. I made several versions of it and below is what I liked most. I cook the syrups for a while for an extra sticky texture and I also prefer using a prebaked pie crust for a super duper flaky pastry!

(makes one 10" pie)
(prep time 15 mins if using store bought pie dough otherwise and another hour or so)
(cook time 45 mins)

1 Pie crust or use store bought
1/2 cup Maple syrup
1 cup Light corn syrup
1/2 cup Agave nectar
2 Large eggs (At room temperature and lightly beaten)
4 Tbs Butter (Melted)
1 3/4 Cups pecans or use walnuts for a walnut pie
1 tsp Vanilla
1/2 tsp salt


Pre heat oven to 350 degrees.
Butter and flour a 10"pie dish and refrigerate it for 10-15 mins.
Roll out the pastry and place it inside the pie dish. Poke a few holes all around the inside of the crust with a fork.
Place this in the fridge for 20 mins or so. We want to make sure that the pastry is very cold.
When you are ready to bake the pie crust place a piece of aluminum foil on top of it and use some uncooked dried beans or baking beads to prevent the pastry from puffing up.
Bake for 12-15 mins.
Take out it from the oven, remove the weights and let it cool down to luke warm atleast before you fill it up with the pecan filling.

For the Filling:

Combine the vanilla, salt, agave, maple and corn syrup in a sauce pan.
Cook over medium heat for 5-6 minutes.
Let this cool down to room temp.
Pour in melted butter and mix well and then fold in the eggs.
Add whole pecans .
Pour this mixture into the pie shell.
Bake for 40-45 min in pre-heated 350 degree oven.
Or until a knife inserted in the middle comes out clean.
The middle should be slightly wobbly but it will set when cooled.
Let it cool down completely before eating.
Also tastes great super chilled.


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